Making White Chocolate Blueberry Cupcakes is a fun process that you can easily follow with these simple steps:

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
6. Fold in Blueberries: Gently fold in the fresh blueberries and white chocolate chips until evenly distributed.
7. Fill Cupcake Liners: Scoop the batter into the cupcake liners, filling them about ⅔ full.
8. Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare Frosting: While the cupcakes are cooling, beat the softened butter in a mixing bowl. Gradually add powdered sugar, followed by melted white chocolate and vanilla extract. Mix until smooth. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is achieved.
11. Frost the Cupcakes: Once the cupcakes are completely cooled, frost each cupcake generously with the white chocolate frosting.